Description
Juicy rosemary garlic brick chicken promises a Mediterranean culinary adventure straight from Italian kitchens. Crispy skin and herb-infused meat deliver a simple yet sophisticated dinner that brings rustic charm to your table.
Ingredients
Scale
Main Protein:
- 3–4 lb whole chicken, butterflied and dried
Spices and Seasonings:
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon mint leaves, chopped
Oils, Butter, and Liquid Ingredients:
- 1 tablespoon + 1 teaspoon vegetable oil
- 1 tablespoon unsalted butter, melted
- 3/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh lemon juice
Herbs and Aromatics:
- 4 rosemary sprigs, roughly chopped
- 2 garlic cloves
- 1/4 cup parsley leaves, chopped
- 4 scallions, chopped
- 2 tablespoons yellow pepperoncini, chopped
Instructions
- Elevate oven temperature to a scorching 500°F (260°C). Encase bricks in aluminum foil and warm them inside the oven.
- Transform the chicken’s anatomy by slicing out the backbone with kitchen shears. Spread the chicken open, flattening it decisively on the cutting board.
- Craft a flavor-infusing blend of vegetable oil, melted butter, and aromatic seasonings. Gently separate the chicken skin, massaging the mixture underneath and overtop. Repeat the process on the inner cavity.
- Ignite a cast iron skillet over medium-high heat, introducing a whisper of vegetable oil. Nestle the chicken skin-side down, crown it with heated weights. Sear for 15-20 minutes until the skin transforms into a golden landscape.
- Simultaneously, conjure the gremolata: Pulverize rosemary, garlic, pepperoncini, red wine vinegar, red pepper flakes, and salt with olive oil into a fine consistency. Incorporate parsley, scallions, mint, and additional olive oil, pulsing to a rustic texture. Finish with a splash of lemon juice.
- Liberate the weights, flip the chicken skin-side up. Lavish with gremolata and slide the skillet into the oven. Roast for 15-20 minutes until the internal temperature crescendos to 165°F (74°C).
- Allow the chicken a peaceful 10-15 minute reprieve. Embellish with an extra drizzle of gremolata before presenting to eager diners.
Notes
- Maintain even thickness by thoroughly flattening the chicken to ensure uniform cooking and crispy skin.
- Use fresh herbs from your garden or farmers market for maximum flavor intensity and aromatic gremolata.
- Wrap bricks completely in multiple foil layers to prevent direct contact and potential chemical transfer during high-heat cooking.
- Allow chicken to rest at room temperature for 20-30 minutes before cooking to guarantee more consistent internal temperature and juicier meat.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 110 mg